Pasta is a favorite meal with Australian families – it is cheap and can be served in a variety of ways.
And although the Italian staple comes in different shapes and sizes, not all types of sauce work, revealed food expert Jane de Graaf.
The culinary expert recently shared a handy guide that combines each pasta type with the right sauce and revealed why spaghetti should never be used for Bolognese.
Long and thin noodles
Because spaghetti (photo) is a thinner type of pasta, it does not work so well for thicker, meaty sauces such as Bolognese
Spaghetti is the type of pasta that falls into the long and lean category, just like vermicelli, linguine and spaghetti.
According to Jane, thinner types of pasta generally work best with lighter oil-based sauces, because they completely cover the strand.
They added longer types of noodles such as spaghetti were not great for meaty sauces such as Bolognese, because the strands were too thin for the sauce to hold on to.
Long ribbon-like pasta
Thicker sliced pasta such as tagliatelle (photo) is considered to be a better pasta for serving with meaty sauces
Richer, meatier sauces such as ragu or Bolognese work better with pasta types that are cut slightly thicker.
Tagliatelle, pappardelle, fettuccine work best for these types of sauces, because the wider ribbons offer enough room for the sauce to hold on to.
A ragu served over the top of tagliatelle is a typical dish of Bologna, the capital of the Italian region of Emilia-Romagna.
Orecchiette (photo) a shell-shaped pasta, works well with a creamy sauce, but the trick is to make it slightly overcooked so that it does not lose its shape
Shell-shaped pasta & # 39; s work well with a creamy or meat-based sauce, Jane said.
The pasta, which comes as shells, snails, large elbows or orecchiette (which translates as a small ear), does not grasp the sauce, they are more designed to & # 39; hold & # 39 ;.
When you cook this type of pasta, it is worth keeping in mind the al dente rule. This means that pasta is almost cooked, but not entirely.
The reason for this is that shell-shaped pasta loses its shape if it is overcooked and does not work well for cupping the sauce.
Twisted and spiral shapes
Fusilli (photo) is perfect for lighter sauces such as pesto
Pasta forms such as fusilli, casarecce, strozzapreti must be used in combination with a lighter sauce.
An ideal sauce is pesto. This is a sauce made from Parmesan cheese, fresh basil and pine nuts, and olive oil mixed into a smooth paste.
While the oil causes this type of sauce to cling to these shapes, adding a dash of boiling water will loosen the sauce so that the pasta covers more evenly.
Tubular pasta such as penne (photo) works well in macaroni, because the pasta can be filled with sauce
This type of pasta is ideal for thicker sauces such as ragu or that are full of vegetables.
Tubes that are larger in shape, such as cannelloni, can be filled with sauce and baked in the oven.
Smaller versions are penne, rigatoni, maraconi, ziti. These are also perfect for oven-baked dishes, such as macaroni cheese or pasta.
Mini pasta shapes
Smaller pasta shapes such as orzo (photo) work well in soups and stews
In addition to larger pasta forms that are served with different sauces, there is a series of smaller forms.
Because of their size, they are usually included in soups or stews, or a type such as orzo can be used in a salad.
Risoni, fregola and mini elbows are three that fall into this pasta category.
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